Adapted from BBCgoodfood. Another part of my daughter's B-day party (full story here ). Went really well on a sunny and warm day. I cut the quantity of the filling, as it seemed to be too much for my form (20x30cm and 4 cm high). I also used store bought sponge cake, which cut preparation time significantly.
400g blueberries
app.50g sugar (to taste)
45g powder gelatine
3 egg whites
app.2 tb.s. vanilla powder sugar
200ml cream
app. 50-70g sugar
1 20x30cm piece of sponge cake, cut into 2 horizontally (home made or store bought)
Line cake tin with cling film, leave really long enough sides. Put one layer of sponge cake (make sure it's not too high).
Heat berries with sugar, blend and add gelatine, stir well.
Whisk egg whites with sugar until stiff. Fold whipped cream and egg whites into puree.
Pour the filling on cake, cover with another layer of sponge cake and fold ends of the film.
Freeze until ready to serve. Defrost before serving for about 2 hours, remove film and tin, dust with icing sugar.
400g blueberries
app.50g sugar (to taste)
45g powder gelatine
3 egg whites
app.2 tb.s. vanilla powder sugar
200ml cream
app. 50-70g sugar
1 20x30cm piece of sponge cake, cut into 2 horizontally (home made or store bought)
Line cake tin with cling film, leave really long enough sides. Put one layer of sponge cake (make sure it's not too high).
Heat berries with sugar, blend and add gelatine, stir well.
Whisk egg whites with sugar until stiff. Fold whipped cream and egg whites into puree.
Pour the filling on cake, cover with another layer of sponge cake and fold ends of the film.
Freeze until ready to serve. Defrost before serving for about 2 hours, remove film and tin, dust with icing sugar.
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